I had planned to baked the dough in the cutter pan today in the BS, but since there is a winter weather advisory for freezing rain (since it is still cold in our area) I decided to bake in my home oven at about 500 degrees F. I moved the pizza stone down a rack to see what would happen.
The dough ball looked highly fermented, but this is one style of pizza that it does not hurt too much if the dough is a little overfermented, since it would be baked in the cutter pan. I did not pinch shut the bubbles that formed yesterday on the top of the dough ball. They just fell by themselves until today.
I wanted to try another dressing pizza. This one was a Chicken Fajita Pizza. Well, slap a sombrero on me and call me señorita! I used my regular cheese with a blend of a supermarket mozzarella this time, and used different Chicken Fajita toppings. The refried beans even went well instead of meat in my opinion. The supermarket mozzarella along with the mild white cheddar was also good.
There was a good caramelized rim crust.
I think this dough was good to use from almost an emergency dough until a couple of days later with the 0.80% of IDY added.